Meat & Seafood

Marinating steaks are best served grilled, broiled or pan-broiled.

A serving size for boneless cooked meat is 3-6 oz. per person. One pound boneless cut raw makes three-four 3-oz. servings cooked.

To marinate, place in marinade and cover in refrigerator for 6-24 hours. Tenderizing marinades penetrate ¼” into the meat. Use ¼ - ½ cup of tenderizer per pound of meat. The best marinades are citric or acidic-based.

To grill or broil, cook on medium/hot heat for 15-23 minutes.

To pan-broil, cook on medium heat in heavy cast iron or non-stick pan for 5 minutes. Do not use any liquid or fat. Turn the meat when juices come up through the un-seared side of the meat. Season only after meat has been seared. Do not cover when cooking.

For best results, cook to proper internal temperature:
Always to a minimum of 145° F
Medium-rare: 145° F
Medium: 160° F
Well done: 170° F